This Whole30 is kicking my ass.
It’s day 14 and I’m still a bit tired. Also, I keep wanting ice cream after every meal. It’s not so much a craving. I just want a treat. I know I’ll be over the slump really soon, but the first couple of weeks are always the toughest on this thing.
Butter is probably my favorite cooking fat and that’s a no-go on the Whole30 because it’s dairy. When butter isn’t an option or I just want a break from dairy, I use ghee depending on the dish I’m making. Sometimes, olive oil or coconut nut oil won’t cut it for a certain taste I’m going for. Ghee has a delicious nutty flavor to it. And you know, it’s made from butter, so it’s almost like using butter! Or whatever.
I normally buy it and when I do, I go with this stuff – but once I realized how stupid easy it was to make it, I had to go for it. Do you know how to make ghee? If you don’t, trust me when I say you want to. It’s as easy as adding butter to the pot and letting it cook for 10-15 minutes. You don’t need to stir it while it cooks. You just need a little bit of patience and you’ll want to keep an eye on it throughout the process.
Why should you know how to make ghee? Because depending where you are, you’ll probably save some cash making it. Buying top quality ghee made from grass-fed butter can be pricey, so buying the butter to make it instead will be nicer on your wallet. Trader Joe’s sells Kerrygold at a reasonable price. If you’re in the northern part of New England and are near Market Basket, that’s another option for a nice price.
When making ghee, don’t settle for the cheap butter. You want quality cooking fat. Go for the grass-fed. And make sure you get unsalted or you’ll end up with a salty cooking fat.
In the future, I’ll try to get step-by-step photos for the whole process, but I promise this recipe is ridiculously easy. Not sure if it should really be called a recipe. 🙂
Line your sieve with a few layers of cheesecloth and place over a bowl. Set it aside as you cook your ghee. By the way, your whole house is going to smell friggen delicious from the buttery smell.
Once the ghee is ready, you strain it through a cheesecloth to remove the milk solids.
Then you pour the ghee into a jar. All of my larger jars were in use, so I stored mine in three smaller mason jars. 1 pound of butter will make 1 1/2 cups of ghee.
- 1 pound unsalted grass-fed butter*
- Add butter to a medium size pot over medium heat. Chopping the butter into cubes is optional, but not necessary.
- Once the butter's melted, you'll see some foaming at the top. This is the start of the fat separating from the milk solids.
- Once it starts bubbling, set the heat to medium-low and continue to simmer. You don't need to stir it or anything. Just keep an eye on it!
- As the butter continues to simmer, the foam will begin to disappear and for a short while, the butter will be clear. You may end up with browned bits on the side of the pan during this process; those are the milk solids (this is totally normal).
- The butter will start to foam a second time. At that point, remove from heat!
- Strain the butter into a bowl through a triple-layer of cheesecloth.
- Discard the brown bits and pour the ghee into a jar.
- Once the ghee is cooled, you'll have a velvety smooth cooking fat.
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